Autumn is my favorite season, hands down. A road trip to the pumpkin patch. All the richness of nature changing color, with the deep, royal hues of garnet and goldenrod taking over the winding roads with splashes of leaves.

It’s not just the colors that move me; I associate many of my favorite scents with fall: a burning bonfire, the various types of wood to be burnt from the Midwest down to the south with various smells. Apple and pecan pies baking in the oven, warm spiced cider, marshmallows and chocolate for s’mores…

I love autumnal themed foods also – corn, squash, zucchini, anything with stewed tomatoes or goulash-esque (vegan style, of course), cranberry salads and different potato recipes, et cetera. One of my favorite fall foods is soup of any kind, whether a lighter end vegetable and grain soup, a hearty multi-bean chili, or any vegetable bisque (check out my Harvest Bisque recipe, which you can put together in about 30 minutes, and feed the whole family a protein-dense meal!). Here we have a simple pumpkin recipe that doesn’t take too much work to throw together. For the garlic press and bullet blender I use in my recipe here, be sure to check out My Favorite Kitchen Tools and see the gadgets that come in handy most often!

Vegan Pumpkin Puree Soup

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Pumpkin Puree Soup

Lightly spiced, delicately sweet, and hearty enough for a cold night in.

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Ingredients

• 2 cups vegetable broth
• 1 cup coconut milk unsweetened
• 1 can pumpkin puree
• 1 small sweet onion
• 5 cloves garlic (pressed)
• 2 tbsp olive oil
• 1/4 tsp cinnamon
• salt, pepper to taste
• smoky paprika & nutmeg to taste
• 1/3 cup pepitos (roasted pumpkin seeds)

Instructions

1. Run the garlic through your garlic press and set off to side. Chop your onion, and add to saucepan over medium heat with olive oil. After the onion begins to soften, add your garlic and spices. As this mixture sautees, add in your vegetable broth and pumpkin puree and mix evenly together.

2. Reduce heat to simmer, and allow mixture to blend flavors for 15-20 minutes. Turn off heat, and let cool for 15 minutes. At this point, add in your coconut milk, blend in, and pour ingredients into your NutriBullet (or available blender) and puree all together until smooth. 

3. Pour soup to serve, garnishing as desired with pepitos. 

Inspired by Autumn flavors and want to try some other fun ideas?
There’s another cool vegan blogger named Richa who uses a lot of the same holistic ingredients I enjoy, and I found a page for fall-time everythang which you might also enjoy perusing here.

Happy Eating!